| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Bulk italian sausage |
| 2 | c | Sliced celery |
| 1 | c | Chopped onion |
| 6 | c | Chopped zucchini |
| 1 | cn | (28 oz.) tomatoes, undrained, cut up |
| 1 1/2 | c | Chopped green pepper |
| 1 1/2 | ts | Italian seasoning |
| 1 1/2 | ts | Salt |
| 1 | ts | Dried oregano |
| 1 | ts | Sugar |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Garlic powder |
INSTRUCTIONS
In a large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in the drippings for 5 minutes. Add sausage and remaining ingredients; bring to a bowl. Reduce heat; cover and simmer for 20-30 minutes or until the vege's are tender. Yield: 9 servings. This recipe came from "The Taste of Home Magazine", issue October/November 95. Page 19. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim" <[email protected]> on Mar 6, 1997.
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